Quinoa with Tomato Pesto

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Quinoa with Tomato Pesto

Looking for a quick and easy recipe that will keep you on your healthy diet? Here’s your answer: quinoa. Some time ago, quinoa became a pantry staple in my home. Similar to brown rice, quinoa is a highly nutritious ingredient and a good source of protein, vitamins, and minerals. Produced in Peru, Argentina, Bolivia, Chile, Ecuador, and the United States, it’s easy to find, quick to make, and can take on any flavor.

It’s also a little bit mystical: it’s said that quinoa has been cultivated for more than 5,000 years and was considered a sacred food by the Incas. For this dish, a delicious alternative to pasta, I mash up Dried Tomatoes with Fresh Herbs with roasted cashew nuts and fresh spices and toss it with warm, fluffy quinoa. Want a richer flavor? Replace plain water for vegetable broth or chicken stock when making the quinoa. It’s prepared in minutes and transforms plain quinoa into a more sophisticated and interesting plate.


1 cup quinoa

2 cups water

Tomatoes pesto sauce

2 cups roasted cashew nuts

3 garlic cloves

1 bunch of fresh basil

Fresh thyme (to taste)

8 to 10 dry tomatoes

3 tablespoons Parmesan cheese

Salt and fresh ground black pepper (to taste)

2.5 ounces olive oil

Serves 4



1.Rinse quinoa in water several times with the help of a fine sieve until the water runs clear.

2.Place 1 cup quinoa and 2 cups water in a saucepan and bring to boil. Reduce to simmer and cook for 10 to 15 minutes until the liquid is absorbed.

Pesto sauce

1. Place the nuts in a tray and bake for some minutes until are warmed.

2. Place the garlic, basil, thyme in a mortar (mortar) and crush it. You can use a food processor instead.

3. Add the tomatoes, cashew nuts, parmesan cheese and olive oil and crush all.

4. Season with salt and pepper to taste

5. Combine 1 cup quinoa with the tomatoes pesto sauce



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